|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.08 [2009] >
IJTK Vol.08(1) [January 2009] >
| Title: | Traditional knowledge of the Himalayan people on production of indigenous meat products |
| Authors: | Rai, Arun K
Palni, Uma
Tamang, Jyoti Prakash |
| Keywords: | Traditional knowledge
Indigenous meat products
Himalayas |
| Issue Date: | Jan-2009 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl. ⁸: A61K36/00, A01g1/00, A01G17/00 |
| Abstract: | Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China (Tibet) prepare various types of indigenous meat products using their traditional knowledge. Some of these ethnic meat products such as sausages and dried or smoked meats are sold in local markets contributing to local economy. There is no literature on traditional processing of indigenous meat products of the Himalayas. The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed sausages and meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia. |
| Page(s): | 104-109 |
| ISSN: | 0972-5938 |
| Source: | IJTK Vol.08(1) [January 2009]
|
|
